Download e-book for kindle: Catalogue of Chinese Coins from the VIIth Century B.C. to by Terrien and Reginald Stuart Poole De Lacouperie

By Terrien and Reginald Stuart Poole De Lacouperie

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Additional resources for Catalogue of Chinese Coins from the VIIth Century B.C. to A.D. 621. Including the Series in the British Museum

Example text

Cool on racks, store in airtight container. 54 Ezekiel Bread 2 packages of yeast in 1/2 c warm water 8 c whole wheat flour 4 c barley flour 2 c soy flour 1/2 c millet flour 1/4 c rye flour 1 c cooked and mashed lentils 4 T honey 4-5 T olive oil 1 1/2 c warm water Dissolve yeast in the water and let sit for 10 minutes. In separate bowl, mix together flours and set aside. Blend lentils, honey, oil and a small amount of water in blender, then transfer to large mixing bowl. Add remaining water and 2 cups of the mixed flours to lentil mixture.

Add water to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed. With a spoon, stir in carrots, dates, and enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, about 4 to 5 minutes. Place in oiled bowl, turning once to oil top. Cover; let rise in warm place until doubled in size, about 1 hour. Punch dough down. On floured surface, roll dough to 7 x 12 inches; roll up tightly from short end.

Add dates and vanilla. Blend well. Press evenly into a pie plate to form the shell. Filling: 8 large strawberries 5 dates, pitted and sliced 2 ripe bananas 1 T lemon juice 2 pints strawberries, quartered 1/2 pint strawberries, halved Blend first 4 ingredients in food processor until well mixed. Pour into mixing bowl and add the 2 pints of strawberries. Stir together and pour into pie shell. Decorate top of pie with remaining strawberries. Chill at least 1 hour before serving. I keep this in the freezer and thaw slightly before serving.

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